Garlic & Rosemary Foccacia

Name: Garlic & Rosemary Foccacia
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Strong White Flour; 150 grams 00 pasta flour; 1/2 tsp active dry yeast; 6 grams salt; 3 tbsp olive oil, extra virgin; 170 ml water; 1 large Rosemary sprig; 2 clove garlic cloves; 1 pinch coarse sea salt; 1 dash ground black pepper; 25 ml olive oil, extra virgin; 25 ml water

Martin @cook_3599692

Croydon, United Kingdom

Garlic & Rosemary Foccacia

Martin @cook_3599692

Croydon, United Kingdom

Saved

Ingredients

2 hours

4 servings

Dough
150 gramsStrong White Flour
150 grams00 pasta flour
1/2 tspactive dry yeast
6 gramssalt
3 tbspolive oil, extra virgin
170 mlwater
Topping
1 largeRosemary sprig
2 clovegarlic cloves
1 pinchcoarse sea salt
1 dashground black pepper
25 mlolive oil, extra virgin
25 mlwater

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Steps

2 hours

1

Mix together the topping ingredients keeping the yeast and salt separate before adding the water
2

Knead for at least 10 minutes until the dough is extremely smooth and pliable (the mixture will be quite wet at first)
3

Leave to prove in an oiled bowl, covered with clingfilm or a tea towel for 45 mins or til doubled in size
4

Knock back the dough and stretch into the base of a 12" x 9" oven dish or tray.
5

Cover the tray and leave to prove again in a warm place for 30 mins
6

Preheat oven to 220C
7

Poke small indentations all over the dough with your finger
8

Slice garlic
9

Thoroughly mix the water and oil until emulsified.
10

Generously scatter the topping ingredients over the dough and pour over the water/oil mix
11

Bake for 25 minutes.
12

Leave to cool for 15 mins before serving. Then cut into pieces and serve drizzled with your best extra virgin olive oil